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1
Wash the turnip greens in cold water and drain well. Repeat the process twice, making sure that all sandy grit is removed from the leaves. Cut off and discard the tough stems and any discolored greens.
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2
Place the bacon in a medium stockpot with the water. Bring to a boil and cook at a rapid simmer. Gradually add the greens, stirring to wilt before adding another batch, until all the greens are in the pot. Add the remaining ingredients and mix well. Reduce the heat to medium-low, cover, and simmer for 1 hour, or until the greens are tender.
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3
Top each serving of greens with a few dashes of pepper sauce or serve the sauce on the side.
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4
1 bunch of mixed peppers (container size determines amount, desired hotness dictates variety)
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5
2 parts white balsamic vinegar
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6
1 part apple cider vinegar
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7
Warm a glass container by submerging it in hot water (this will prevent the glass from cracking when hot vinegar is added). Wash the peppers well and stuff them loosely into the glass container.
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8
Pour both vinegars into medium-size nonreactive saucepan and cook over medium-high heat. When it reaches a boil, pour the hot vinegar over the peppers, filling the container. Cap the jar and set it aside at room temperature for a few days to allow the vinegar to absorb the pepper flavors. Store the sauce in a tightly covered jar for up to 2 months at room temperature.
